Quick Coffee Ice Cream Recipe

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My husband doesn't drink coffee, but he can't get enough of this coffee ice cream! —Esther Bergen, Clarendon Hills, Illinois
TOTAL TIME: Prep: 10 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 12 servings

Ingredients

  • 4 cups milk
  • 2 cups sugar
  • 3 cups cold strong brewed coffee
  • 1 pint heavy whipping cream
  • 2 teaspoons vanilla extract

Nutritional Facts

1 serving (1/2 cup) equals 319 calories, 17 g fat (11 g saturated fat), 65 mg cholesterol, 56 mg sodium, 38 g carbohydrate, 0 fiber, 4 g protein.

Directions

  1. In a Dutch oven, heat milk to 175°. Stir in sugar until dissolved; cool. Transfer to a 3-qt. freezer container. Stir in the coffee, cream and vanilla. Cover and freeze for 4-5 hours or until mixture is slushy. Beat with an electric mixer until smooth. Freeze until firm. Remove from the freezer 30 minutes before serving. Yield: 12 servings.
Originally published as Coffee Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p222

Nutritional Facts

1 serving (1/2 cup) equals 319 calories, 17 g fat (11 g saturated fat), 65 mg cholesterol, 56 mg sodium, 38 g carbohydrate, 0 fiber, 4 g protein.

This recipe pairs well with a sweet white wine.

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